Doctor by day. Food-lover and bon-vivant by night. And don't forget: A person who
is nice to you but not nice to the waitress is not a nice person. Enjoy reading my blog!
- gingerbread spice (preferably German
Lebkuchengewürz) - or just a piece of gingerbread (Lebkuchen)
Season all sides of the meat with a fair
amount of mustard, salt and pepper, Then brown it on both sides in hot butter.
Add the chopped onion and the garlic and fry everything for another minute. Add
the tomato purée and deglaze it with the red wine. Put everything into a heavy
pot, cover it, and braise for about 2 hrs.
When finished, take out the meat and
prepare the sauce. Add the "Lebkuchengewürz" and a bit of beef stock
to the sauce and blend it. Then cut the meat into slices and put it back into
the sauce. Add more butter if needed.
For the
German Rotkohl (red cabbage):
Grate the red cabbage. Heat some butter
in a sauce pan and add 1 chopped onion and 2 chopped apples. Then add the
cabbage and season it with some salt and pepper, sugar, vinegar, cloves,
juniper berries and 2 or 3 bay leaves (if you put them into a tea bag, it's
easier to take them out again). Add a bit of water and let it simmer. Pay
attention not to burn it! When the liquid is gone, add more water. Cook for 1,5
hrs.
Salt and pepper the cod. Pre-heat a frying pan with a generous amount of olive oil (must be enough to cover half of the cod filet. When the oil is hot, fry the garlic cloves (must turn brown) and the chili peppers. Take them out of the frying pan when ready (you will use them again when presenting the plate), and let the oil cool down.
After about 10 min., add the cod to the frying pan and let it cook at a medium-low temperature (the filet should be cooked, not fried). The cod will start exuding the fat (a kind of white gelatine that will float on the oil). When it starts to simmer, turn the heat a bit lower. Cook both sides (5-10 min. per side). Then take the cod filets out and let the oil cool down.
Now comes the tricky part: After 5 min., make an emulsion of the cod gelatine and the oil by whisking both ingredients together with a strainer. It's going to take a bit, so be patient. Add some matcha tea powder and continue whisking. Serve it on top of a slice of baguette as shown in the picture.
Put olive oil and just a tiny bit of sesame oil into a
frying pan. Fry the chopped garlic and when golden, add the baby
clams, the sake, the cayenne pepper, the pepper and the salt (a pinch). Cover it.
In the meantime, cook the tagliatelle (must be al dente). When all the scallops
have opened, add the mini calamari (already cleaned and cut in slices) and the
prawns. Flambé the mix with the tequila shot. Grill the scallops and present it
as shown in the picture.
